Three Pepper Pesto Cavatappi is a vibrant, creamy pasta dish where corkscrew-shaped cavatappi is tossed with a homemade pesto made from roasted red peppers, sun-dried tomatoes, and three types of peppercorns—black, green, and pink. The pesto is rich, slightly sweet, and has a gentle heat that builds with each bite, balanced by Parmesan and toasted pine nuts. This recipe works because the bold pepper flavors are mellowed by roasting and blending, creating a sauce that clings beautifully to the pasta’s ridges and curves.
Ingredients
- 12 oz (340 g) cavatappi pasta
- 1 large red bell pepper (about 8 oz / 225 g)
- 1/2 cup (60 g) sun-dried tomatoes (oil-packed, drained)
- 1/4 cup (30 g) pine nuts
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- 2 cloves garlic, peeled
- 1 tsp (2 g) whole black peppercorns
- 1 tsp (2 g) whole green peppercorns (brined, drained, or dry)
- 1 tsp (2 g) whole pink peppercorns
- 1/2 tsp (1 g) red pepper flakes (optional, for extra heat)
- 1/3 cup (80 ml) extra-virgin olive oil, plus more for roasting
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- 1/2 tsp (2 g) salt, plus more for pasta water
- 1/4 cup (60 ml) pasta cooking water, reserved
Instructions
- Preheat your oven to 400°F (200°C). Place the whole red bell pepper on a baking sheet and rub it with a little olive oil. Roast for 20–25 minutes, turning once, until the skin is blistered and charred in spots. Transfer the pepper to a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes. Once cool enough to handle, peel off the skin, remove the stem and seeds, and set the flesh aside.
- While the pepper roasts, heat a small dry skillet over medium heat. Add the pine nuts and toast, shaking frequently, for 3–4 minutes until golden and fragrant. Watch carefully—they burn quickly. Remove from the skillet and let cool.
- Bring a large pot of salted water to a boil (about 2 tbsp / 30 g salt for 4 quarts / 3.8 L water). Add the cavatappi and cook according to package directions until al dente, usually 9–11 minutes. Reserve 1/4 cup (60 ml) of the pasta water, then drain the pasta.
- In a food processor or high-speed blender, combine the roasted red pepper, sun-dried tomatoes, toasted pine nuts, Parmesan, garlic, black peppercorns, green peppercorns, pink peppercorns, red pepper flakes (if using), lemon juice, and salt. Pulse until coarsely chopped, then with the motor running, slowly drizzle in the olive oil. Process until the pesto is mostly smooth but still has a little texture. Taste and adjust salt or lemon if needed.
- In a large bowl, toss the hot drained pasta with the pesto. Add the reserved pasta water, 1 tablespoon at a time, until the sauce coats the pasta evenly and looks glossy. You may not need all of it.
- Serve immediately, topped with extra Parmesan and a few cracked pink peppercorns if desired.
Tips
- Substitutions: If you can’t find green or pink peppercorns, use 1 tsp (2 g) more black peppercorns and add 1/2 tsp (1 g) ground allspice for a similar aromatic lift. The flavor will be less complex but still good.
- Roasting shortcut: To save time, use 1 cup (150 g) jarred roasted red peppers (drained) instead of roasting your own. Skip step 1 and start with step 2.
- Texture matters: Don’t over-process the pesto into a completely smooth puree; leaving some small chunks gives the sauce a rustic, hearty feel. If the pesto is too thick, add more pasta water or a splash of olive oil.
- Common mistake: Adding all the pasta water at once can make the sauce watery. Add it gradually and toss well after each addition—you want a silky coating, not a soup.
Serving Suggestions
Serve this pasta as a main course with a crisp green salad dressed with lemon vinaigrette, or as a side dish alongside grilled chicken or fish. A glass of dry white wine, like Sauvignon Blanc, complements the pepper flavors nicely. For a heartier meal, top with grilled shrimp or sliced Italian sausage.
Variations
- Add protein: Stir in 1 cup (150 g) of cooked, diced chicken or 1/2 cup (75 g) of crumbled cooked bacon along with the pesto.
- Make it vegan: Replace the Parmesan with 2 tbsp (15 g) nutritional yeast and use a vegan pasta (check the label). The flavor will be nuttier and less savory.
- Swap the pasta: Cavatappi is ideal, but penne, fusilli, or rigatoni work just as well—choose short shapes with ridges to hold the sauce.
- Herb twist: Add 1/2 cup (20 g) fresh basil leaves to the pesto for a more traditional pesto character.
Storage and Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. The pesto will darken slightly on top; stir it before reheating. To reheat, place the pasta in a skillet over medium-low heat with a splash of water or olive oil, and warm gently for 5–7 minutes, stirring occasionally, until heated through. You can also microwave in 30-second bursts, but the texture will be softer. Freezing is not recommended because the pasta becomes mushy when thawed.
Frequently Asked Questions
Can I use jarred roasted red peppers instead of roasting my own? Yes, absolutely. Use 1 cup (150 g) drained jarred peppers and skip the roasting step. The flavor will be slightly less smoky but still delicious.
What are pink peppercorns and are they spicy? Pink peppercorns are not true peppercorns; they are the dried berries of the Schinus molle tree. They have a mild, fruity, slightly sweet flavor with a hint of spice. They add color and a gentle kick, but they are not hot like black pepper.
Can I make this pesto ahead of time? Yes, you can make the pesto up to 2 days in advance. Store it in a jar with a thin layer of olive oil on top to prevent browning, and refrigerate. Bring it to room temperature before tossing with hot pasta.
Is this dish spicy? The heat is mild and builds slowly. The black and green peppercorns provide a warm, peppery bite, but it’s not fiery. If you want more heat, add the red pepper flakes or a pinch of cayenne.
What can I use instead of pine nuts? Walnuts or almonds are good substitutes. Toast them the same way. Walnuts give a slightly bitter, earthy note, while almonds are sweeter and crunchier.
Why is my pesto bitter? Bitterness usually comes from over-toasting the pine nuts or from the olive oil being too strong. Use a mild extra-virgin olive oil and toast the nuts only until golden, not brown. If it’s already bitter, add a teaspoon of honey or a pinch of sugar to balance.
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